contents

7 PIZZA 101
13 Essentials
23 Classic Pizzas
53 Modern Pizzas
87 Special Pizzas
108 Index
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9
pizza 101
Ingredients for the Perfect Pizza
The Oven
The domestic countertop electric pizza ovens are brilliant as they can generate enough heat to make a commercial-
quality pizza at home. This is because they have heat elements at the top and bottom, as well as a ceramic pizza
stone, which helps to create the perfect crispy crust. The instructions for using this oven are on page 11.
A conventional oven, with the aid of a pizza stone (a at piece of unglazed stoneware) heated to its hottest setting
will also give good results. All domestic ovens differ, but as a general rule, the higher you place the pizza stone in the
oven, the better the result. If you have a hooded grill at home, then crank it up as hot as it goes and follow the steps
that I have outlined for a conventional oven. And, of course, if youre lucky enough to have a wood-red oven at
home, this will also do the trick.
The Dough
Making pizza dough is so easy; take the time to give it a go. You can store proofed dough balls in the freezer, then
defrost when ready to use. Its fun for the kids and very cost effective. You need to use bread our to make a proper
pizza dough. In our restaurants, and in this book, we use dry yeast which we activate with lukewarm water before
mixing into the dough. Next step is proong. This is when the dough rests, giving it time to rise and for the yeast
to ferment before baking. The ideal temperature is between 80F (27C) and 110F (43C). Any hotter and the yeast
will be destroyed, resulting in a heavy and stodgy dough; any cooler and the yeast will not activate, resulting in an
inferior dough. I roll out the pizza bases with semolina or our as it gives the dough a beautiful crisp nish. I love a
thin crust, so that I dont bloat my guests bellies, but if you like a thicker dough, then by all means go for it. Finally,
remember to dock the pizza (prick the base with a fork), to stop the dough from bubbling up when its cooked.
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10
Pizza 101
The Sauce
There are generally two types of pizza bases, red (rosso) and white (bianco). Red is obviously a tomato base. My
tried and true recipe for a tomato pizza sauce is the simplest thing in the worldI just take the best-quality canned,
whole, peeled tomatoes I can nd, then blend them with some sea salt, cracked black pepper and dried oregano
thats it! I dont cook it, I dont add garlic, I dont add fresh herbs, I dont use fresh tomatoes. This allows the toppings
on this very basic, sweet, unadulterated sauce to shine. A white pizza consists of a simple olive oil and seasoning
base, then topped with cheese so it doesnt burn, followed by the toppings of your choice. Dont drown the base in
sauce or it will never crisp up.
The Cheese
In pizza making there are two types of mozzarella, the regular cows milk stringy one, which is used on the base
and acts like a glue to stick the toppings on. Less is more when it comes to this type of cheese. The second type is
buffalo milk mozzarella, the food lovers choice. This is best added at the last minute, just before serving.
The Toppings
Splurge on the best-quality toppings you can afford. Go to a gourmet deli and invest in some paper-thin slices of
San Daniele prosciutto or Parma hamthis will slightly melt as it is scattered across the top of a hot pizza. Also, pick
up some sun-dried tomatoes, roasted bell peppers, and good-quality olives. And again, dont smother your pizza
with toppings. Remember that what you put on after the pizza comes out of the oven can also turn a good pizza into a
great one, so think about using fresh cheeses, toasted nuts, fresh herbs and herb sauces, dressings, and edible
leaves of any description.
Buon appetito!
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16
essentials
1 cup warm water
2 teaspoons active dry yeast
1
1
/4
teaspoons sugar
1
1
/2
tablespoons olive oil
2
1
/2
cups + 3 tablespoons

whole-wheat our
1
1
/4
teaspoons salt
Extra our, for dusting
Makes 25 oz
roughly enough for four
12-inch pizzas
In a small bowl, mix the warm water, yeast, and sugar together until
combined, then leave in a warm place for 5 minutes or until frothy. Stir in
the olive oil.
Sift the our and salt together into a large bowl.
Pour the yeast mixture over the dry ingredients and use your hands
to bring the mixture together to form a dough. Turn the dough out onto
a work surface and use the heels of your hands to work the dough for
5 minutes until it is smooth and elastic.
Lightly grease the inside of a clean dry bowl with oil and place the dough
inside. Place a dish towel over the dough and leave in a warm place to
proof for 45 minutes to 1 hour or until double in size.
Dust a clean work surface lightly with our and tip out the dough. Use your
sts to knock the dough back with one good punch to let any air out.
Before you portion the dough into separate balls, refer to the pizza recipe
you want to make for correct measures.
Once youve separated your dough into portions, and working with one
portion at a time, use the palms of your hands to cup the dough and roll it on
the work surface in a circular motion to form a perfect ball. Repeat with the
remaining dough portions.
Place the dough balls on a lightly greased baking tray, cover, and leave in a
warm place for 15 minutes.
Whole-Wheat Pizza Dough
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27
classic
pizzas
Place a pizza stone in the oven and preheat the oven to 500F (260C) or to
its highest temperature. Once it has reached the temperature, it will then
take about 15 minutes for the pizza stone to heat up.
Lightly dust a clean work surface with semolina or our, then roll out
the dough to a 12-inch round that is
1
/8 inch thick. Transfer the pizza base
onto a piece of parchment paper; this is necessary for transferring the
assembled pizza to the heated pizza stone. Prick the pizza base all over
with a fork.
Spread the pizza base evenly with the pizza sauce, then scatter over the
parsley and shredded mozzarella. Place the tomato slices over the pizza
and scatter over the garlic. Season with salt and pepper.
Transfer the pizza onto the preheated pizza stone. Cook the pizza in the oven
for 35 minutes, then place the torn buffalo mozzarella on the pizza and cook
for a further 35 minutes or until golden and crisp. Carefully remove the
pizza from the oven using a pizza peel or wide spatula and transfer to a
cutting board. Sprinkle the hot pizza with the basil and parmesan, and serve.
Semolina or all-purpose
our, for rolling
6 oz pizza dough (see p 15)
1
/3
cup pizza sauce (see p 19)
1 tablespoon chopped fresh
at-leaf (Italian) parsley
1
/2
cup shredded mozzarella
2 very ripe heirloom tomatoes,
thickly sliced
1 tablespoon garlic cont
(see p 20), crushed
Sea salt and freshly ground
black pepper
1 oz buffalo mozzarella, torn
into pieces
12 fresh basil leaves
1 tablespoon nely grated
parmesan cheese
Makes one 12-inch
round pizza
Serves 1

2
This is the pizza that pizzerias around the world should be judged by. If they cant make a good
margherita, then there is probably no chance of them doing justice to any other pizzas. It is the
marriage of avors of these ingredients that make this pizza stand the test of time. There are many
different ways you can make this pizza, but remember the simple things in life are often the best,
so make sure you use only the best-quality tomatoes, buffalo mozzarella, and basil (and, if you
like, a touch of garlic or even chile). Crown it with sea salt and freshly ground black pepper.
Margherita
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classic
pizzas
Place a pizza stone in the oven and preheat the oven to 500F (260C) or to
its highest temperature. Once it has reached the temperature, it will then
take about 15 minutes for the pizza stone to heat up.
Lightly dust a clean work surface with semolina or our, then roll out the
dough into a 12-inch round that is
1
/8 inch thick. Transfer the pizza base onto
a piece of parchment paper; this is necessary for transferring the assembled
pizza to the heated pizza stone. Prick the pizza base all over with a fork.
Spread the pizza sauce evenly over the pizza base, and spread the garlic
cont over the top. Scatter over the shredded mozzarella, buffalo mozzarella,
and parsley. Place the tomato and pepperoni slices around the pizza evenly
and season with salt and pepper.
Transfer the pizza onto the preheated pizza stone. Cook the pizza in the oven
for 510 minutes or until golden and crisp. Carefully remove the pizza from
the oven using a pizza peel or wide spatula and transfer to a cutting board.
Scatter over the mint leaves, if using, and extra buffalo mozzarella pieces.
Sprinkle with dried chile akes, if desired, and serve.
Semolina or all-purpose
our, for rolling
6 oz pizza dough (see p 15)
1
/3
cup pizza sauce (see p 19)
1 garlic cont clove (see p 20),
crushed
1
/2
cup shredded mozzarella
1 oz buffalo mozzarella, torn, +
1
/2
oz extra, torn into small pieces
1 tablespoon chopped fresh
at-leaf (Italian) parsley
1 roma tomato, sliced thinly
into 8 slices
12 slices large pepperoni or
30 slices small pepperoni
Sea salt and freshly ground
black pepper
12 large mint leaves, optional
Pinch of dried chile akes,
optional
Makes one 12-inch
round pizza
Serves 1

2
This is my all-time favorite pizza. I love the chewiness of the pepperoni and also the heat that
comes from the chile in it. There is a classic Italian combination that combines chile and mint
and I really wanted to see what that was like on a pizza, so I tried it with the pepperoni and
discovered it works great. The buffalo mozzarella adds a wonderful creaminess to the pizza
that ties it all together. If you want to keep it simple, by all means omit the mint, but do me
a favor and try it at least once.
Pepperoni with Chile
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73
modern
pizzas
Place a pizza stone in the oven and preheat the oven to 500F (260C) or to
its highest temperature. Once it has reached the temperature, it will then
take about 15 minutes for the pizza stone to heat up.
Lightly dust a clean work surface with semolina or our, then roll out the
dough into a rough 8 12-inch oval that is about
1
/8 inch thick. Transfer the
pizza base onto a piece of parchment paper; this is necessary for transferring
the assembled pizza to the heated pizza stone. Prick the pizza base all over
with a fork.
Brush the pizza base with oil, then scatter with the shredded mozzarella,
onion cont, parsley, and torn buffalo mozzarella. Lay the pancetta over the
top and season with salt and lots of freshly ground black pepper.
Crack the eggs into separate cups. Transfer the pizza onto the pizza stone,
add the eggs to the pizza and top with the grated parmesan. Season the eggs
with freshly ground black pepper.
Cook the pizza in the oven for 510 minutes or until golden and crisp. Carefully
remove the pizza from the oven using a pizza peel or wide spatula and
transfer to a cutting board. Serve sprinkled with extra parsley, the Parmigiano
Reggiano, and plenty of freshly ground black pepper.
NOTE: If using an electric pizza oven, follow the instructions on page 11,
adding the parmesan with the egg.
Semolina or all-purpose
our, for rolling
6 oz pizza dough (see p 15)
1 tablespoon olive oil
1
/2
cup shredded mozzarella
2 tablespoons onion cont
(see p 20)
1 tablespoon chopped fresh
at-leaf (Italian) parsley, +
1 extra tablespoon, to serve
1
1
/2
oz buffalo mozzarella, torn
into pieces
8 very thin slices pancetta
Sea salt and freshly ground
black pepper
3 free-range eggs
2 tablespoons nely grated
parmesan
Shaved Parmigiano Reggiano,
to serve
Makes one 8 x 12-inch
oval pizza
Serves 1

2
One of the rst pasta dishes I learned to cook was spaghetti carbonara. I was amazed at how
simple it was to make, but more importantly how much avor it packed from using only a few
ingredients well. The heroes are, of course, the egg, cheese, and pancetta, or bacon. For the
pizza, I have just added some buffalo mozzarella to the base so that the egg, pancetta, and
parmesan can shine. Serve with lots of black pepper.
Carbonara
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103
special
pizzas
Place a pizza stone in the oven and preheat the oven to 500F (260C) or to
its highest temperature. Once it has reached the temperature, it will then
take about 15 minutes for the pizza stone to heat up.
Lightly dust a clean work surface with semolina or our, and then roll the
dough into a 4 6-inch oval that is about
1
/8 inch thick. Transfer the pizza
base onto a piece of parchment paper; this is necessary for transferring the
assembled pizza to the pizza stone. Prick the pizza base all over with a fork.
Spread the chocolate-hazelnut paste evenly over the pizza base. Place the
sliced banana neatly on top, then the ricotta cheese.
Transfer the pizza onto the preheated pizza stone. Cook the pizza for
510 minutes or until golden and crisp. Carefully remove the pizza from
the oven using a pizza peel or wide spatula and transfer to a cutting board.
Dollop on a scoop of ice cream, and sprinkle over the chocolate shavings and
hazelnuts. Drizzle over the honey and dust with confectioners sugar, if
desired, before serving.
Semolina or all-purpose
our, for rolling
4 oz pizza dough (see p 15)
3 tablespoons chocolate-hazelnut
paste
1 banana, sliced and coated in
lemon juice
1 tablespoon fresh ricotta cheese,
broken into pieces
1 scoop vanilla ice cream or
gelato, to serve
2 tablespoons chocolate shavings
2 tablespoons toasted, peeled, and
chopped hazelnuts
2 teaspoons honey
Confectioners sugar, for dusting,
optional
Makes one 4 x 6-inch
oval pizza
Serves 2

4
This is the rst dessert pizza I ever toyed around with. I wanted something on the menu that
customers couldnt resist. It had to have chocolate, hazelnuts, bananas, honey, ice cream or
gelato, and confectioners sugar. I think this is one of the best pizzas Ive ever created, and its
fantastically easy to make yourself. Buy the best quality ice cream or gelato you can to top this
special dessert.
Chocolate and Hazelnut with
Banana and Vanilla Gelato
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107
special
pizzas
To make the berry compote, place the blueberries, sugar, and lemon zest in a
saucepan over medium-high heat. Bring to a boil. Take off the heat and add
the remaining berries. Gently stir through. Set aside to cool.
Place two pizza stones in the oven and preheat the oven to 500F (260C) or
to its highest temperature. Once it has reached the temperature, it will then
take about 15 minutes for the pizza stones to heat up.
To make the apjack mix, sift the our and baking powder into a bowl, then add
the sugar. In a separate bowl, mix the egg yolks and milk together, then slowly
whisk into the dry ingredients. Break up the ricotta cheese and add to the mix.
Whisk the egg whites in a separate bowl until stiff peaks form, then fold them
into the ricotta mixture. Set aside.
Lightly dust a work surface with semolina or our, then roll out each dough
into a 6-inch round that is
1
/8 inch thick. Transfer the pizza bases onto
squares of parchment paper; this is necessary for transferring the assembled
pizzas to the pizza stones. Prick the pizza bases all over with a fork. Evenly
spread
1
/3 cup of apjack mix onto the pizza bases, leaving a
1
/2-inch border.
Transfer two pizza bases onto the pizza stones. Cook the pizzas for 510
minutes or until golden and crisp.
Meanwhile, whisk the cream, sugar, and vanilla to soft peaks. Set aside.
Carefully remove the pizzas from the oven using a pizza peel or wide spatula
and transfer to a cutting board. Drizzle each pizza with 1 tablespoon maple
syrup, add a dollop of the cream mixture, then spoon on
1
/6 of the berry
compote. Serve with a sprig of mint. Repeat for the other pizzas.
NOTE: If using an electric pizza oven, follow the instructions on page 11,
ipping the pizza after 8 minutes and cooking for a further minute.
Semolina or all-purpose
our, for rolling
6 3-oz pizza doughs (see p 15)
1
1
/4
cups whipping cream
1 tablespoon confectioners sugar,
sifted
1
/2
vanilla bean, seeds scraped
1
/2
cup pure maple syrup
Mint sprigs, to serve
Berry Compote
5
1
/2
oz blueberries
3
/4
cup + 1 teaspoon superne
sugar
Finely grated zest of 2 lemons
4 oz raspberries
4 oz strawberries, hulled,
quartered
Flapjack Mix
2 tablespoons all-purpose our
1
/2
teaspoon baking powder
1 teaspoon superne sugar
2 egg yolks
1
/4
cup milk
2
1
/2
oz fresh ricotta cheese
2 egg whites
Makes six 6-inch
round pizzas
Serves 3-6
Recent research has named blueberries a superfood due to their nutrient-dense makeup.
This is great news as berries are delicious. This pizza could also be made in a pie shape by
folding up the edges, or made into a great calzone.
Berries with Vanilla Chantilly Cream
and Ricotta Cheese
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415 Jackson Street, Suite 200, San Francisco, CA 94111
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First published in the United States in 2012
All rights reserved. No part of the publication may be reproduced, stored in
a retrieval system or transmitted in any form or by any means, electronic,
mechanical, photocopying, recording or otherwise, without the prior
written permission of the publisher.
Text copyright 2012 Peter Evans
The moral right of the author has been asserted
Design copyright 2012 Murdoch Books
Photography copyright Brett Stevens
Concept designer: Alexandra Zeigler
Layout designer: Emma Gough
Photographer: Brett Stevens
Stylist: Reuben Crossman
Assistant Stylist: Miriam Steenhauer
Food editor: Sonia Greig
Editor: Daniela Bertollo
Production: Alexandra Gonzalez
Project Editors: Livia Caiazzo and Claire Grady
Color separations by Splitting Image Colour Studio, Melbourne, Australia.
10 9 8 7 6 5 4 3 2 1
Library of Congress Control Number: 2011941261
ISBN: 978-1-61628-168-7
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